Corn Fritters

Hub is out of town again, this time for humanitarian programs in Pitas, Sabah. So normally there’s no high expectations over breakfast, lunch or dinner from the kids. We eat healthy but rarely too elaborate. The important thing is that we have dinner together.

These are great and so versatile! Makes a nice breakfast. I have made this recipe a hundred times already, probably more actually. It’s super easy, takes you 10 minutes max to prepare. And the good thing with this fritter is that you can actually add a new twist to the recipe each time you make it by adding a cup of cooked rice, a handful of anchovies, chives, carrots, apple, crab meat or you can also jazz it up if you want with parmesan or cheddar cheese or even chocolate chips. There are plenty of options depending on your mood, your tastes and the ingredients you have at hand.

You have to eat them as soon as they are done. I served them with Thai chili sauce. Yum!

Corn Fritters

Ingredients

2½ cup all-purpose flour

1½ tsp baking powder

1 tsp salt

1 tbsp white sugar

½ tsp turmeric powder

1½ cup warm water (1 cup room temperature water plus ½ cup hot water)

1 yellow onion - minced

1 can whole kernel corn - drained

10 pcs of fresh medium-sized shrimp – shelled, deveined and chopped

1 red chili – deseeded & chopped

1 sprig of fresh Chinese parsley leaves - chopped

Directions

In a medium bowl, combine the flour, baking powder, salt, sugar and turmeric powder. Make a well in the center and gradually pour the warm water into the flour mixture. Stir gently to combine.

Fold in the rest of the ingredients.

Heat oil in a heavy pot or deep fryer to 185⁰C. Drop fritter batter by spoonfuls into the hot oil and fry until golden. Drain on paper towels. 

Serve hot with chili sauce or mayonnaise.